When you’re craving takeout-style food but want something homemade, this shrimp with lobster sauce recipe hits the spot. The sauce is rich and savory, made with soy sauce, garlic, and ground pork for extra flavor. Even though there’s no lobster in it, the taste is just like what you’d get at your favorite Chinese restaurant. The shrimp cook quickly and soak up the sauce beautifully, and the beaten egg stirred in at the end gives the dish that smooth, silky texture everyone loves.
Why this recipe works
- Authentic taste: The combination of soy sauce, garlic, and ground pork gives the sauce that familiar restaurant-style flavor without being complicated.
- Quick to make: Shrimp cook fast, so this dish comes together in about twenty minutes from start to finish.
- Comforting texture: Adding the beaten egg at the end thickens the sauce slightly and gives it a velvety finish.
- Simple ingredients: Everything needed for this recipe can be found easily, and it doesn’t require any special techniques.
- Flexible recipe: You can add vegetables like peas or carrots for extra color and flavor without changing the base recipe.
Serving suggestions
- Classic pairing: Serve shrimp with lobster sauce over steamed white rice to soak up every bit of the rich, savory sauce.
- Fried rice combo: Pair it with homemade fried rice or lo mein noodles for a full takeout-style dinner at home.
- Family dinner: Add a side of stir-fried vegetables or egg rolls to make it a complete, balanced meal.
- Lunch option: Pack leftovers with rice in a container for a quick and tasty lunch the next day.
- Special meal: Serve it with soup and fortune cookies to make a simple weeknight dinner feel like a restaurant treat.
Shrimp with lobster sauce recipe
Try shrimp with lobster sauce recipe for a flavorful Chinese-inspired dish made with shrimp, egg, and a rich sauce that’s simple to prepare.
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
- 1 1/2 teaspoons cornstarch
- 2 teaspoon cooking sherry
- 1lb medium raw shrimp (peeled and deveined)
- 4 tablespoons vegetable oil
- 2 garlic cloves (minced)
- 1/4lb ground pork
- 1 cup water
- 2 tablespoons soy sauce
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 1/4 cup of cold water
- 1 egg (beaten)
Instructions
- In a medium bowl dissolve 1 ½ teaspoon of cornstarch in the cooking sherry. Add the shrimp to the bowl and toss to coat.
- Heat oil in a wok or large skillet over medium-high heat. Add the shrimp and stir-fry until pink (about 3-5 minutes). Remove the shrimp to a plate with a slotted spoon (try and leave as much oil in the pan as possible). Add the garlic and stir-fry for a few seconds, and add the ground pork. Stir-fry the pork while breaking it up into small chunks with a spatula or spoon until the pork is no longer pink.
- Combine 1 cup of water, soy sauce, sugar, and salt. Stir into the wok with the pork. Bring to a boil. Reduce heat to medium and cover. Simmer for about 2 minutes. Mix the remaining 1 ½ tablespoons of cornstarch with a ¼ cup of cold water. Pour the cornstarch mixture into the pan with the pork and return the shrimp to the pan. Return to a simmer and stir quickly while drizzling in the beaten egg.
Nutrition
- Serving Size:
- Calories: 333
- Sugar: 0.9 g
- Sodium: 695.4 mg
- Fat: 21.4 g
- Carbohydrates: 5.9 g
- Protein: 29.9 g
- Cholesterol: 249.4 mg